Raspberry Cream Cheese Muffins

(Originally from Cooking.com)

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 of an 8-ounce container cream cheese with strawberries
2 beaten eggs
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
Powdered sugar (optional)


Mix dry, cut in cream cheese with pastry blender or fork

Add wet all at once

Mix until moist & lumpy then fold in raspberries

Bake at 400 degrees

Makes 2 dozen regular sized muffins.  Bake this size for 12 minutes

Makes 4 dozen mini muffins. Bake this size for 8 minutes.